This slow-cooked lamb brings North African flavours to your table. Gently pull apart the Slow Cooked Lamb and serve with Couscous drizzled with pan juices, lemon, olives and Jalapenos. To serve, garnish the North African Slow Cooked Lamb with Couscous with pomegranate, mint and yoghurt.
North African Slow Cooked Lamb with Couscous Recipe
Serves 6
Prep time: 20 Min + Marinating time
Cooking Time: 6 Hours
Ingredients:
2kg whole lamb shoulder, bone-in
3 carrots, peeled, cut in half lengthways
2 red onions, sliced
1 head of garlic, sliced in half
1 ½ pomegranate, seeded
1 cup mint leaves, to garnish
Greek yogurt, to serve
Ras-el-Hanout Spice Mix
1 ½ tbsp ground cumin
1 tbsp ground coriander
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp black pepper
1 tsp ground turmeric
1 tsp cardamom
1 tsp sea salt flakes
½ tsp ground nutmeg
¼ tsp ground cloves
Pinch of saffron threads, ground
2 tbsp olive oil
Couscous
250g (1 ¼ cups) Couscous
1 ½ cups (357ml) hot chicken stock
Finely grated rind and juice from 1 lemon
½ cup (120g) pitted green Sicilian olives, squashed with the heel of the palm
¼ cup jalapeno peppers, chopped
Method:
Make the Ras-el-Hanout Spice Mix by combing the spices; add oil to make a paste. Rub the paste all over the lamb; place in a larg glass bowl and marinate for 4 hours or overnight to maximize flavours.
Preheat the oven to 160 C (140 C fan forced) Place carrot, onion and garlic in a large roasting pan; place lamb on top and pour over the stock; cover with double layer of foil.
Cook for 5 hours or until lamb is fork tender. Uncover and bake for a further 30 cup pan juices. Place couscous in a large bowl; pour over stock and reserved plan juices; cover and allow to absorb for 15 minutes. Fluff with a fork. Add lemon rind and juice, olives and Jalapenos and season to taste with Salt and pepper.
Gently pull apart the lamb and serve with couscous, drizzling over any remaining juices. Garnish with pomegranate, mint and yoghurt.
Smart Tip:
For a convenient dry marinade to rub over meat or fish before cooking, double the spice mix and store half in a jar for later.
Recipe from culinary expert Wendy Quisumbing, from Winnings Appliances, leading kitchen and laundry specialist. Image credits: photographer Alan Benson and food stylist Emma Knowles.
